Panko Mozarella Sticks

16 pieces String Cheese, Removed From Wrappers
½ cups All-purpose Flour
2 whole Eggs
3 Tablespoons Milk
2 cups Panko Bread Crumbs (I Used Kikkomans)
1 Tablespoon Dried Parsley Flakes
Canola Oil, For Frying
Marinara Sauce, For Dipping

Preparation Instructions

Slice string cheese pieces in half, for a total of 32 pieces.
Place flour in a small bowl.
In a separate bowl, whisk eggs and milk.
In another separate bowl, combine panko bread crumbs with parsley flakes.
TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
***Place tray in freezer for 20 to 30 minutes to flash freeze.***
TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.
Remove to a paper towel-lined plate.
Serve immediately with warm marinara sauce.

Cream Cheese Biscuits

one 8 oz. package cream cheese (softened)

1/2 c butter (softened)

1 c self-rising flour

Easiest recipe eva. Mix all ingredients with a mixer, (it will be very thick) then spoon the dough directly into mini muffin pans. Bake for 15-17 minutes at 400 degrees.

Pinwheels

dash of pepper

2 tbsp onion

1/4 c bacon pieces

1/4 c black olives (chopped)

8 oz. cream cheese (softened)

package crescent rolls

Mix all ingredients in a bowl. Take the crescent rolls and lay them out on a cookie sheet, smushing the edges together so it makes one large sheet of dough. Then just spread the mixture evenly all over

Then, just roll it up long ways

Put it in the fridge for a while so it firms up just a bit. Then, just cut it into sections, and bake for 15-20 minutes at 350 degrees.

Aunt Annie's Pretzels

I have been dying for some good pretzels lately and this recipe looks very promising. I'll let you know after I try them how they turn out.






1 1/4 cup warm water
1 TB plus 1/4 teaspoon yeast
3 3/4 cups all-purpose flour
3/4 cup plus 2TB powdered sugar
1 1/2 tsp salt
2 teaspoons vegetable oil
1 1/4 cups baking soda
1/4 cup butter, melted
kosher or pretzel salt


Bath: 4 cups warm water


Toppings:
Salted: Kosher or pretzel salt
Cinnamon Topping: 1/2 cup granulated sugar, 2 teaspoons cinnamon


1. Dissolve the yeast in the warm water in a small bowl or cup. Let sit for a fewminutes.
2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form dough into a ball. Knead the dough for 5 minutes on a lightly floured surface. (Dough will be nice and smooth when ready). Place the dough into a lightly oiled bowl, coverit, store in a warm place for about 45 minutes or until dough rises to double in size.
3. When dough has risen, preheat oven to 425 degrees.
4. Make a bath for the pretzels by combining the baking soda with the warm waterand stir until baking soda is mostly dissolved.
5. Remove the dough from the bowl and divide it into 8 (I do 16) even portions. Roll each portion on a flat non-floured surface until it is about 3 ft long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.
6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher salt or pretzel salt. DON'T salt any pretzels you plan to coat with cinnamon sugar. You will likely have to use two baking sheets and bake them separately. Bake the pretzels for 4 minutes and then spin the pan around and bake for another 4-5 minutes or until the pretzels are golden brown.
7. Remove the pretzels from the oven and let them cool for a couple of minutes. If you want to eat some now, brush them with melted butter first before serving.
7a. If you want the cinnamon sugar coating, make it by combining the 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels with melted butter. Sprinkle a heavy coating of the cinnamon sugar on the pretzels over a large plate.

Cinnamon Chips

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.

Fruit Salsa

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

This goes great with cinnamon chips.